It’s festival time and a time for great treats too! One of the most popular street foods in India is the Samosa. There are many variations of the filling, that goes into the samosa but the dough for the outer shell is the same. The samosa is crisp on the outside and has a spicy potato filling inside. Here I’m presenting another version of this great snack, in the form of pinwheels. The regular triangular shape of the samosa is not very easy to master but the pinwheel are not only easier to make but also quicker. The potato filling can even be substituted with a soya filling or whatever takes your fancy.

Ingredients:

For the dough –

2 cups all purpose flour

1/4 cup ghee or butter

1 tsp salt

Water to knead

For the filling-

4-6 large potatoes, boiled and peeled

2 tsp zeera or cummin seeds

1 tsp roasted fennel seeds

1 tbsp oil

1 tsp dry mango or amchur powder

1 tsp red chilli powder

1/2 tsp Garam masala powder

2 green chillies chopped

1/2 cup chopped coriander

Oil for frying

Method:

Mix all the ingredients for the dough , except water , and mix well by rubbing between the palms. The mixture should have a bread crumbs like texture. Add water to make a stiff dough and cover it with a damp cloth and keep it to rest.

Heat 1 tbsp oil in a pan and add the cumin seeds and allow them to crackle. Add the mashed potatoes and all the other ingredients and mix well. Allow the potato mixture to roast for a few minutes and then cool completely.

Make medium size balls of the dough and roll them out into thin rounds. Spread a thin layer of the potato mixture on the dough and roll them tight, like one would do for spring rolls. Secure the open end by putting some water so the roll does open up while frying. Cut into half inch wide rounds and deep fry . For frying heat the oil well on high heat and then reduce the heat and add the rounds , turning them around intermittently, till they are a light golden in colour. After every batch increase the heat for a few minutes before adding the next batch and then reduce the flame. serve these hot with a tangy coriander chutney.